生香活性干酵母提高食醋质量的应用试验  

Application Experiment of Aroma-producing Active Dry Yeast to Improve Vinegar Quality

作　　者：张安宁[1] 王传荣[1] 夏如柏 孙悟 

机构地区：[1]江苏食品职业技术学院,江苏淮安223003 [2]淮安市淮阴区苏北酱醋厂,江苏淮阴223300 [3]不详

出　　处：《酿酒科技》2006年第12期90-92,共3页Liquor-Making Science & Technology

基　　金：淮安市科技计划项目子课题;项目编号为HAG03029

摘　　要：生香活性干酵母的食醋生产应用试验表明,试验样的感官质量及其总酸、总酯含量均比对照样有所提高;试验样(蒸馏液)香气成分的数量、含量和种类均比对照样(蒸馏液)多,尤其乙酸乙酯、乳酸乙酯的含量分别提高0.99%和1.22%;应用生香活性干酵母可提高食醋中香气成分的含量,改善了食醋香气,提高了食醋质量;生香活性干酵母的适宜用量为0.2%(对主粮)。(孙悟)The application experiment of aroma-producing active dry yeast in vinegar production demonstrated that the sensory quality, total acids content and total esters content of experimental samples were better or higher than that of contrast samples; the flavoring compositions quantity, content and species in experimental samples were higher or more than that in contrast samples （especially ethyl acetate content and ethyl lactate content increased by 0.99 % and 1.22 % respectively）; the use of dry yeast could increase flavoring compositions content in vinegar, better vinegar aroma, and improve vinegar quality; and the optimum use level of dry yeast was 0.2 % （for main grains）.

关 键 词：食醋 生香活性干酵母 质量 应用试验 

分 类 号：TS264.22[轻工技术与工程—发酵工程]